Not One…TWO New Recipes For Ya!

Recipe #1

I got the itch again to do some baking today, and since I had some ungodly looking bananas to use up, I had a perfect window of opportunity. As you are probably aware, my baking has pretty much been consumed by cupcakes lately, so I wanted to switch things up. Normally, when I think of baking with bananas, it’s usually in a loaf or cupcake form. But oh no, not today. It was time for this girl to get some cookies in her life.

After looking at a few different recipes, I decided that the cookies definitely needed two ingredients: oats & chocolate. As for the rest of ‘em, I just played around with the ingredients, but was very happy with the way they came out!

The recipe is super easy, and relatively small; but better yet, it’s relatively low in fat, so you don’t have to feel guilty about making these scrumptious little gems.

Banana Oatmeal Chocolate Chip Cookies

(Makes approximately 2 dozen cookies)

Ingredients:

• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter, softened
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 medium, overripe bananas, mashed
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups oats
• 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees.

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugars, and banana until combined. Beat in the egg and vanilla extract. Gradually add in the flour mixture until thoroughly mixed. Stir in the oats and chocolate chips. (Dough will not be very stiff.)

Drop dough by tablespoonfuls onto a baking sheet sprayed with non-stuck cooking spray. Bake for 11-14 minutes until set and lightly brown. Let the cookies cool for about 5 minutes on the pan, then transfer to a wire rack to cool completely. ENJOY!

I absolutely LOVE these cookies because they taste so very similar to banana bread, but feel like a cookie. The inside of the cookie is soft and moist, which goes perfectly with the slight crispiness of the edges.

I bake all of my cookies on stone baking sheets, rather than regular, aluminum cookie sheets. I’ve always liked the way the stone seems to help the cookies keep their shape, and avoid the over-crispiness that can sometimes happen with cookie edges. I have a feeling if these cookies were baked on an aluminum baking sheet, the crispy edges would probably be even more apparent (and delicious!)

I definitely enjoyed two of these directly out of the oven…and I anticipate a couple more in my future.

Dinner, Recipe #2

Today while grocery shopping, I picked up a couple boxes of Annie’s macaroni & cheese that were on sale for $1.00 a box. Couldn’t pass that up!

Rather than just having a plain jane box of mac & cheese, I decided to spice things up a bit.

First, I sautéed up a little garlic in some EVOO, then added in some fresh diced tomatoes.

Then, I added in the cooked macaroni shells.

Using the pot I used for cooking the pasta, I mixed together the cheese packet & milk, along with about 1/2 tbsp. of I Can’t Believe It’s Not Butter Light.

Add the pasta & tomato mixture, along with a little fresh basil, and stir until combined. (I let mine sit for a few minutes too, just to allow the cheese to thicken up a bit.)

Then you’ve got yourself a delicious bowl of Cheesy Tomato-Basil Shells!

Cheesy Tomato-Basil Shells

(original recipe can be found here)

• 1 box Annie’s Original Shells & Cheddar
• 2 ripe Roma tomatoes, seeded and diced
• 2 large cloves garlic, finely minced
• 1 tbsp. olive oil
• ¼ cup skim milk
• 1/2 tbsp. I Can’t Believe It’s Not Butter Light
• 2 tbsp. fresh basil, chopped
• Salt and freshly ground pepper to taste

Directions:

1. Boil pasta shells according to directions on box. Drain and set aside.
2. Sauté garlic in oil over medium heat, stirring, until just beginning to color.
3. Add tomatoes and cook a minute or two longer, stirring, until soft.
4. Add cooked shells, mix together, and remove from heat.
5. Whisk together contents of cheese packet, milk, & butter in original pasta saucepan until blended; add shells & tomato mixture and basil. ENJOY!

In case you missed it earlier, I also posted the recipe for the Chocolate Chip Cookie Dough Cupcakes that many of you have been asking about! I hope you’ll all let me know if you make them!

Question for the Night:

Do you have any favorite “add-ins” for macaroni & cheese or pasta dishes?

Tagged as: Annie's, baking, banana oatmeal chocolate chip cookies, cheesy tomato basil shells, recipe